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C 0 O K E R Y C O R N E R HERBAL HINTS TO DRY HERBS: 1. lie. I. . .l. w-nr. Pick the herbs on a sunny morn- ing, after the dew is gone. (Herbs picked while wet tend to mold quickly.) Pick only the young tender leaVes. Flavour is at its peak just before the plant blossoms. Wash the leaves gently in cool water. Spread out on paper towels and let air-dry com- pletely. Cut a piece of aluminum screen slightly smaller than the oven rack. Spread the herbs out on the screen. (Only do one variety at a time.) Turn the oven on to lowest setting (150°). Place the rack in the centre position, put the screen of herbs on the rack and leave the oven door open. Let the leaVes dry until very criSp, 2 - h hours depending on size and moisture content. Cool the leaves to room temperaâ€" ture. Separate the leaves from the stalks and then crumble the leaves. Pack loosely in dry, small jars and allow to stand un- covered at room temperature for 24 hours. Check each jar for any sign of moisture. If none is pre- sent, cap th Jars airtight, label and rtore in a cool, dark, dry place. (Exposure to daylight deâ€" teriorates dried herbs and tney loose flavour quality.) Keeping time is A - 6 months. The sooner dried herbs are used the more fra- grant they will be. BOOKS. HIGH BACK CHAI Auctioneer Owen Fi‘l‘zaeralol TO FREEZE HERBS: 1. Follow the first step for drying herbs. When airâ€"dried, remove the leaves from the stems and chop or cut the leaves coarsely. 2. Place one tablespoon of chopped leaves into each compartment of an ice cube tray. Add one inch of water and freeze. When solid, remove the cubes from the tray and place in a plastic bag. Label the bag and store in the freezer. Keeping time is one year at 0° F To USE: Simply drop a frozen cube of herbs into soups, sauces, casseroles, etc., when the recipe calls for the addition of herbs. One tablespoon of frozen herbs is equal to one tab- lespoon fresh herbs and one teaspoon of freshly dried. NOTE: If freezing mint for garnishâ€" es, do not remove the leaves. Break the stems into small sprigs and free- ze whole in an ice cube tray. Frozen mint sprigs are excellent garnish for punch, sherbets and fruit desserts. HERBAL HINTS, CONTINUED: FROZEN HERB BUTTERS: 1 lb. slightly softened butter 3 Tblsp. finely minced fresh herbs (chives, dill, parsley or tarragon) Cream the butter until fluffy. Add the herb and mix well. Cover and chill until firm enough to shape. Shape into A logs or sticks, about one inch thick. Wrap each in heavy foil, label and quick freeze. Will keep up to 1. months at 0° F. @€?€@fi éfié e as m. Contents of Forced“ Church P'“5 10:30 an. .t m Fed-hr Churchyard, Fat... Cat 2 FAVORITE BOX STOVES, 17 CHURCH PEWS. SMALL W 2 COLLECTION PLATES. 150 FEET OF STOVE PIPES USES: Slice ofl‘ t-inch pats, let "- soften slightly. Place on top of broiled steaks, chops or fish. Or, toss with hot vegetables. (Chive butter is excellent with potatoes.) Or, soften completely and spread on French or Italian stick. Wrap in foil and bake lS â€" 20 minutes at 350°. Rideau Crafts News Regular monthly meetings resume Monday September 12 at 8:00 p.m. in the For- far Hall. Members will be brought up to date with the activities of the executive including a summary of and commentary on, the Summer Market and a progress report in preparation for the Christmas Market. Programs for our October and November meetings will also be announced. A social hour will follow. The CHRISTMAS MARKET, to be held a week later than usual this year, will take place Saturday, December 3rd at the Rideau District High School, Elgin. The second half of the 20-hour RUG HOOKING course will be held this month. The ADVANCED class will be held in Elgin, September 13 and 14 from 9:30 a.m. to 3:30 p.m. The BEGINNERS class will be held in Athens, September 12, 13 and 14 from 7:00 p.m. to 10:00 p.m. Visâ€" itors are welcome. Senior Citizens are reminded that they may take either course for $5.00. For further information call Miriam Parish at 359â€"5238. 3